Also in this issue: whole grains in meal kits & whole grain research update

Volume 103 | May 2018

Meet Fonio, the "New" Ancient Grain

With a rich, earthy and nutty flavor, and a texture much like couscous, fonio is prized for its distinctive taste. This species of millet is grown throughout many parts of Western Africa including Senegal, Mali, Burkina Faso, Nigeria and Chad, and efforts are underway to make it more readily available in the US.

Meal kits are a popular way for consumers to practice healthy habits, by building cooking skills and trying new ingredients. Find out which whole grains might find their way onto your doorstep, and read about our experience with these services.

Researchers randomly assigned 50 Japanese men with a BMI of 23 or greater (midway through the “healthy weight” range or heavier) to a diet with whole grain bread or white bread. After the 12-week study, the whole grain group lost 4 cm of visceral fat around their middle, while the white bread group showed no signiﬁcant changes.

Our next Whole Grains Council conference is November 4-6, 2018 in Seattle, Washington. Our conference program features thought leaders from throughout the food world, delivering cutting-edge information that you’ll be able to use immediately in your job, whether you’re working in manufacturing, foodservice, or health promotion. Learn about local grain economies, the latest health research, whole grain trends in restaurants, consumer attitudes, and more.

This Latin American Heritage dish features amaranth,
May’s Whole Grain of the Month. The mild heat from the poblano peppers perfectly complements the peppery amaranth grains, but feel free to substitute bell peppers if you prefer.

Barley ﬂour has a distinctly sweet, creamy quality that tastes great with fruit. This recipe sandwiches a generous smear of jam between two disks of dough. When the scone bakes, the jam thickens, even caramelizing a little around the edges.